GERMAN COFFEE SPONGE CAKE
★★★★★ 1 vote5
1/2 ckaro syrup
1 1/2 ccake flour
2 tspbaking powder
1/3 ccold coffee
1 cground pecans
How to Make GERMAN COFFEE SPONGE CAKE
- In a large bowl, combine egg yolks, sugar and Karo. Beat well. Add salt, flour, baking powder, vanilla, and coffee. Beat well. Add nuts.
- In a separate bowl, beat egg whites until stiff peaks form and fold into batter.
- Pour batter into a greased and floured 9x13-inch pan or two 9-inch round cake pans. Bake in a preheated 350-degree oven for about 25 minutes, or until a wooden toothpick inserted near center comes out clean.
- Frost with Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 stick butter
1 box powdered sugar
2 tsp. vanilla extract
1/3 cup chopped pecans
Combine all ingredients, except nuts, and mix well. Frost the top of a 9x13-inch cake, or if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.